Phytochemical and functional characterization of phenolic compounds from Cowpea (Vigna unguiculata (L.) Walp.) obtained by green extraction technologies

Phytochemical and functional characterization of phenolic compounds from Cowpea (Vigna unguiculata (L.) Walp.) obtained by green extraction technologies

This article belongs to the Special Issue Safety and Bioactivity of Agri-Food Products—Methods for Chemicals Residues Analysis and Phytochemicals Investigation.

Saved in:
Bibliographic Details
Main Authors: Avanza, María Victoria, Álvarez-Rivera, Gerardo, Cifuentes, Alejandro, Mendiola, J. A., Ibáñez, Elena
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: artículo biblioteca
Published: Multidisciplinary Digital Publishing Institute 2021-01-16
Subjects:Pressurized liquid extraction, Green extraction, Cowpea, Phenolic compounds, Antioxidant capacity, Neuroprotective properties, Acetylcholinesterase,
Online Access:http://hdl.handle.net/10261/227917
http://dx.doi.org/10.13039/501100002923
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://hdl.handle.net/10261/227917
http://dx.doi.org/10.13039/501100002923

Similar Items